2 pounds lean ground beef
2 onions, chopped (2 cups)
6 cloves garlic, minced
2-4 jalapeño peppers, seeded and finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 15-ounce can tomato sauce
2 cups beer or water
3 15-ounce cans kidney beans, rinsed and drained
½ teaspoon salt
¼ cup chopped fresh cilantro
1 ounce semisweet chocolate, chopped
Shredded cheddar, green onions, additional jalapeños and corn chips for topping
Brown the beef in a large Dutch oven set over medium heat. Drain off fat if necessary. Add the onions, garlic and jalapeños and continue cooking for about 5 minutes, until starting to soften. Add the chili powder and cumin and cook until fragrant, about 1 minute. Stir in the tomato sauce and beer (or water) and increase heat to bring the mixture to a boil. Once boiling, reduce heat to medium-low and cover. Simmer for 10 minutes.
While the beef mixture is cooking, place one can of beans in a medium bowl and mash with a fork. Stir the remaining two cans of beans, along with the mashed beans, into the chili and return to a simmer. Cook for 15 to 20 minutes. Remove from heat and stir in salt, cilantro and chocolate. Continue stirring until the chocolate has melted. Taste and adjust seasoning as needed. Serve with desired toppings.